Tag Archives: 100% pure maple syrup

I don’t know about your kids, but mine used to love packaged, processed snacks. When we made the change to real food and away from processed foods 16 months ago, snacks were the first thing I tried to make at home… These remind me of a Nutrigrain Bar, only they are in cookie form. They are a bit crumbly, and messy for 2 and 3 year olds with the jam that spills out… but, the recipe is simple and the ingredients are clean, so to me, a little mess is worth it.

INGREDIENTS:

12 teaspoons Organic Fruit Spread (make sure to look for one that is 100% organic, citric acid is often times genetically engineered, unless labeled organic).

METHOD:

Combine ground oat flour and sea salt and stir to combine. You can either buy oat flour, or you can just throw your oatmeal in the food processor and grind it yourself. Either way is just fine.

In a saucepan over low heat, melt butter. Add syrup and vanilla. Stir to combine.

Pour wet ingredients into dry ingredients and stir until combined.

Split dough in half.

Using half of the dough, press into silicone muffin pan liners. You should have enough for 12 full size muffins. Press dough down into the bottom, and press up the sides, making a cup in the muffin liner.

Scoop approximately 1 teaspoon of jam into each dough cup. Careful not to overfill.

Using the other 1/2 of the dough, form 12 equal sized balls. Then press on each ball to flatten, forming a disc.

Place the discs on top of the muffin cups filled with jam, pinching at the sides to create a seal. If you don’t do this, jam will spill out the sides… which isn’t terrible, but they won’t look as pretty and will be messier.

Bake in 350F oven for 20-25 minutes, or until golden brown.

This is the MOST IMPORTANT step: remove from oven, and DO NOT TOUCH for 30 minutes or more until cooled. I feel like these hold together soooo much better when cool. If you try to remove them from liners while they are still hot, you will end up with a crumbly oat and jam mess. So have a little patience.

*Use organic ingredients whenever possible.

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Remember how I said awhile back that part of our whole food journey as a family has been to not eliminate treats completely, but to reinforce to our kiddos that treats are just that, treats? We don’t get them on a daily basis and we don’t eat them from packages much anymore, but that being said, I don’t feel one bit guilty about making a batch of delicious brownies from good, quality ingredients for my family. These brownies. I cannot quit making these brownies. In December, I even made them two days in a row. The first days batch got crumbled and put into our vanilla ice cream mixture and became Brownie Ice Cream… so of course I had to make them the next day to eat with our Brownie Ice Cream… right?!

These guys are super easy to make and they are wheat-free. If you have oatmeal on hand, just blend up 1/4 cup of oats to use or you can buy oat flour in the bulk section of your grocery store.

Delicious, friends. I am warning you. Now you are going to have a brownie problem. Oh, and this is another Sprouted Kitchen inspired recipe. She is awesome.

7. Pour brownie mixture into a 8 inch glass pan lined with greased parchment paper and bake for 25-30 minutes or until brownies appear set, but be careful not to over cook.

*Use organic ingredients whenever possible

Posts may contain affiliate links. If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission. This helps in covering the costs to keep the site up and running. We appreciate your support!!

One thing you will quickly learn about me is that I LOVE bacon. I can’t believe I’m admitting this publicly, but last week I ate bacon for seven meals in a row. SEVEN. Breakfast, lunch, dinner, breakfast, lunch, dinner, breakfast. Decided I should lay off for a little bit. That lasted for one day. I just can’t get enough. Anyways, this salad is my go-to side salad to accompany almost any meal. I always have the ingredients, it is super quick, and oh so tasty. I hope you enjoy this trusty little salad.

INGREDIENTS:

1 head of lettuce of your choice (I use red-tip lettuce)

4-6 cooked slices of organic, pastured bacon (save the fat, you’ll need it for the dressing)

1/4 cup green onion

1/4 cup bacon fat

METHOD:

2. In a saucepan over low heat, melt bacon fat and add maple syrup and apple cider vinegar. Remove from heat as soon as bacon fat returns to liquid form. Allow to cool for 5 minutes, then pour over salad, toss, and serve.

*Use organic ingredients whenever possible.

Posts may contain affiliate links. If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission. This helps in covering the costs to keep the site up and running. We appreciate your support!!

Erin + Evan

Proverbs 31

... She seeks wool and flax, and works with willing hands... She rises while it is yet night and provides food for her household... She looks well to the ways of her household, and does not eat the bread of idleness...